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Nafiseh Zamindar

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2020-2022
Publications (10 Years): 5

Top Topics

Staphylococcus Aureus

Combination Therapy

Microbial Community

Silver Nanoparticles

Top Venues

Food science and technology international = Ciencia y tecnologia de los alimentos internacional

Foods (Basel, Switzerland)

Food science & nutrition

Islamic Azad University Isfahan (Khorasgan) Branch

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Islamic Azad University Isfahan (Khorasgan) Branch

Iran

Associate professor :: Food Science and technology

Publications

Roza Moeini, Nafiseh Zamindar, Farinaz Aarabi Najvani
The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2022)
Saeed Paidari, Reza Tahergorabi, Ensieh Sadat Anari, Abdorreza Mohammadi Nafchi, Nafiseh Zamindar, Mohammad Goli
Migration of Various Nanoparticles into Food Samples: A Review. Foods (Basel, Switzerland) 10 (9) (2021)
Maryam Keshani, Nafiseh Zamindar, Reza Hajian
Physicochemical properties of frozen tuna fish as affected by immersion ohmic thawing and conventional thawing. Food science and technology international = Ciencia y tecnologia de los alimentos internacional (2021)
Royaossadat Mirmohammadi, Nafiseh Zamindar, Seyed Hadi Razavi, Mehrosadat Mirmohammadi, Saeed Paidari
Investigation of the possibility of fermentation of red grape juice and rice flour by Lactobacillus plantarum and Lactobacillus casei . Food science & nutrition 9 (10) (2021)
Shahnaz Fattahi, Nafiseh Zamindar
Effect of immersion ohmic heating on thawing rate and properties of frozen tuna fish. Food science and technology international = Ciencia y tecnologia de los alimentos internacional 26 (5) (2020)